Almond Filo Shells
3 sheets filo dough
1/4 C. (1/2 stick) butter, melted
1 T. almond extract
1/4 C. sliced almonds, chopped super fine
1/2 t. coarse salt
In a small bowl, combine the butter and almond extract and stir until
Preheat the oven to 350°F. Place the almonds on a jellyroll pan and
toast until they are fragrant, 3 to 5 minutes. Remove the almonds from
the oven and sprinkle them with the salt.
Set the first filo sheet on a work surface and brush with some butter.
Sprinkle half of the almonds over the top, concentrating on the middle
third of the filo sheet.
Lay a second filo sheet over the top and press down around the edges to
seal it to the bottom sheet.
Brush the second sheet with more melted butter and sprinkle over the
rest of the almonds. Top with the third filo sheet, and press to seal.
Cut the filo into 6 squares. Gently press them into a cupcake tin to
form a shell.
Bake the shell until golden brown, 12 to 15 minutes. Remove and set
aside to cool.
Almond Ice Cream
1/4 C. blanched almonds
2 C. milk
2/3 C. heavy cream
3 egg yolks
1/2 C. sugar
Reduce the almonds to a powder. Add the milk and heavy cream to a saucepan with
the almonds. Bring to a boil and remove from heat.
Mix the egg yolks with the sugar until light and fluffy. Add the almond mixture
and mix well. Return the mixture to the saucepan. Heat mixture over medium low
heat until the custard thickens and coats the back of a spoon. Do not boil.
Strain custard into a clean bowl and refrigerate until cold. Freeze ice cream
according to manufacturer's directions. Transfer to a container and freeze until
Serve in Filo Cups.